Enjoy the Autumn Outing: Five Homemade Snacks to Enhance the Fun

The autumn wind blows, carrying away the summer heat, while mountains of red leaves clothe the season in a beautiful gown. Seeing this, can't you wait to go out for an autumn outing? Children play nearby, and family members laugh and chat. Such wonderful days are made even better with delicious food.

Here are 5 delicious snacks that both the elderly and children will love, making your outing even more enjoyable. Homemade snacks are healthier, so quickly add these to your collection and become the go-to snack expert for autumn outings!

Spicy Duck Necks

Difficulty Index: ★★★★★

Deliciousness Index: ★★★★★

Spicy duck necks are a must-have for spice lovers! You can't be sure about the ingredients in store-bought duck necks, but homemade ones are honest and healthy! Be sure to buy fresh duck necks! Adjust the seasonings to your own taste. The meat is a bit dry and has a great chew, perfect for leisure time. It's an addictive snack you just can't stop eating!

DIY Steps:

1. Wash the duck necks and remove any surface membranes.

2. Blanch them in advance to remove blood and impurities, then rinse and drain.

3. Cut the green onions into sections, slice the ginger, and rinse all the spices. Let them air-dry slightly.

4. Heat oil in a pan and stir-fry all the spices until fragrant.

5. Add soy sauce, dark soy sauce, and cooking wine. Add an appropriate amount of water and old brine, along with rock sugar, and bring to a boil.

6. Add the duck necks and bring to a boil again. Season with a suitable amount of salt, then turn to medium heat and simmer for 30 minutes.

7. Turn off the heat and let them soak thoroughly.

8. Before eating, remove the duck necks, drain them, and place them on a baking tray. Bake at 200°C (convection) for about 20 minutes.

9. Strain the used brine and store it in the refrigerator for next time.

Beef Jerky

Difficulty Index: ★★★★☆

Deliciousness Index: ★★★★☆

Playing outdoors burns a lot of energy, so a bag of authentic beef jerky is an excellent choice. Making beef jerky requires some skill; you can aim for a 70% dryness, so it's not too hard or gets stuck in your teeth, and you won't have to worry about sore jaws from chewing too much. Every bite of this substantial beef lets you savor the taste of nature. It's convenient to carry and a great way to replenish energy anytime.

DIY Steps:

1. Cut boneless fresh beef into large chunks of about 10 grams. Place them in a pot with a little salt and cook until about 70-80% done. Take them out, let them cool, then slice them into thick pieces, about 0.2-0.3 cm.

2. In the soup pot, add an appropriate amount of cooking wine, soy sauce, brown sugar, and spices wrapped in a cheesecloth (such as cassia bark, Sichuan peppercorns, fennel, and ginger slices). Bring to a boil, then add the beef slices and cook over high heat for 30 minutes.

3. Remove the beef, drain the moisture, and dry it in an electric oven (or over charcoal fire). If the flavor is not strong enough during cooking, you can sprinkle some five-spice powder and MSG during drying. The beef jerky made this way has a rich aroma and a good texture.

Pineapple Chips

Mixed Fruit Chips

Difficulty Index: ★★☆☆☆

Deliciousness Index: ★★★★☆

When you're out having fun, are you still lugging heavy fruits for your autumn outing? A bag of mixed fruit chips can solve this problem for you. The sweet and sour fruit chips completely retain their original nutrition. After being processed into chips, the texture becomes more crispy, delicious and healthy, ensuring you'll love them one after another. The generous portion is also great for sharing with family.

DIY Steps:

1. Wash the fruits. Peel the pineapple and slice it thinly.

2. Arrange the fruit slices in the bottom of an air fryer. Place the rack on top and arrange another layer of fruit slices. Select the "Dehydrate" function, set to 150°C for 15 minutes. If the slices are thicker, add another 5 minutes.

3. After drying, take the rack out and let the chips cool. Store them in sealed bags or jars.

Salted Cashews

Crispy Fried Cashews

Difficulty Index: ★★★☆☆

Deliciousness Index: ★★★☆☆

The goodness of nuts lies not only in their delicious taste but also in their health benefits. Crispy and sweet cashews are especially suitable for carrying on an autumn outing. The whole family can lie on the lawn, enjoy these delicious nuts with some juice—it's pure bliss. Homemade cashews are hygienic and healthy, with no loss of nutrition, and they are more affordable than those bought in the supermarket, offering great value.

DIY Steps:

1. 300g cashews, 4 tablespoons of white sugar.

2. Wash the cashews, add the white sugar, and pour in just enough water to cover them in the pot.

3. Cook over medium-low heat until the water evaporates and the syrup coats the cashews.

4. Grease a plate (to prevent the syrup from sticking) and spread the cooked cashews on it to cool (I usually cook them at night and let them cool, then fry them the next morning).

5. Heat oil in a pot, add the cooked cashews in cold oil. Fry over medium-low heat until golden brown, then remove and drain the oil.

6. Lay a piece of kitchen paper on the counter and spread the fried cashews evenly on it. Once they have cooled completely for about 2 hours, you can store them in an airtight jar.

Homemade Nougat

Difficulty Index: ★★★☆☆

Deliciousness Index: ★★★★☆

How could an autumn outing be complete without a bag of sweet and crispy nougat? Peanuts are rich in fat and protein, with a fat content of up to 45% and a protein content of about 30%. The lecithin they contain is an important substance for maintaining the health of the nervous system and is beneficial for children's intellectual development and growth. However, nougat has a high sugar content, so it should be eaten in moderation to avoid damaging teeth or affecting appetite for regular meals.

DIY Steps:

1. Roast the peanuts in the oven, then remove the skins.

2. Crush the peanuts into small pieces.

3. Place butter in a non-stick pan.

4. Heat over low heat until melted.

5. Immediately add the marshmallows.

6. Continue to heat over low heat until melted, being careful to control the heat to avoid burning.

7. Add the milk powder.

8. Continue to mix evenly, then remove from the heat.

9. Add the peanuts and mix slowly. It's ready when the mixture feels dry and not sticky to the touch.

10. Line a tray with parchment paper and place the nougat mixture in it, pressing it into a flat block about 2 cm thick.

11. Let it cool, then cut it into squares or bars.